Aloo Paratha Potato Stuffed Tortilla Recipes

ALOO PARATHA ~ POTATO STUFFED INDIAN FLATBREAD

Steps:

• Boil potato, cool, peel and mash it well.
• Add all the ingredients listed under filling and mix well.
• Taste and adjust spices to taste.
• Take flour, pinch of salt in a wide bowl or a plate, mix together and make a pliable dough. You will need little less than ¼ cup of water.
• Knead well and keep aside until ready to use.
• Divide potato filling and dough to three parts.
• Roll out dough into a small disc.
• Place one part of potato filling in the middle of rolled dough and cover the stuffing with rolled dough.
• Dust some flour on a flat surface and roll stuffed dough into a disc. Roll it as thin or thick as you like. Mine were a little thinner than I would prefer.
• Heat a pan and cook paratha for a minute or two on medium flame, flip and cook for few more seconds until bottom browns.
• Drizzle some oil or ghee around paratha and cook rotating it for evening cooking.
• Flip again, drizzle some oil and cook rotating paratha until flipped side browns and cooked.
• Remove from pan and place in a covered dish.
• Repeat above steps to prepare other two parathas.
• Serve hot with some yogurt and/or lime pickle.

ALOO PARATHA RECIPE | POTATO STUFFED PARATHA

Steps:

• Boil potatoes just until fork tender without making them mushy. To pressure cook in traditional cooker, cook for 3 to 4 whistles depending on the size of potatoes. In instant pot I pressure cooked for 5 mins since I used medium sized potatoes.
• While the potatoes boil, make the dough. Add flour,oil and salt to a bowl. Pour half cup water and begin to mix to form a dough. Pour more water as needed and make a soft yet non-sticky dough.
• Knead it well until soft & pliable. If you press down the dough with your finger, it should dent easily meaning it is soft enough. Cover and rest until the filling is ready.
• When the potatoes are done, cool them slightly and peel while still warm. Ensure your boiled potatoes are not mushy or soggy.
• Grate or mash them well until no bits of potatoes remain. Using your fingers break any chunks of potatoes left in the mash otherwise they will tear the parathas. Also do not over mash it as the potatoes will turn pasty and sticky.
• Add ginger, green chilies, coriander leaves, salt, red chilli powder, garam masala, coriander powder, kasuri methi and chaat masala. Crush the kasuri methi before adding.
• Optional: Also add the optional ingredients - ajwain and fennel powder.
• Mix all of the ingredients gently and taste test it. Add more salt or spices as per your taste.
• Divide the aloo stuffing to 8 parts. Also divide the dough to 8 parts. Keep the dough covered.
• Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on the rolling area. Flatten the dough ball and dip it in some flour.
• Method 1- Dust off the excess & roll it to a 4 inch disc or roti. Place a portion of aloo stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing. (Refer video).
• If the stuffing is sticky, dip your fingers in flour. Bring the edges together over the stuffing and join them to seal carefully. (Refer step-by-step photo or video).
• Method 2 - Roll a 5 inch roti and place the stuffing in the center, hold the edges and make small pleats. Bring all of them on top and join them together to seal the stuffing. Remove the excess dough on top.
• Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly. This ensures the stuffing does not come out at all. Dust off the excess.
• Sprinkle some flour on the rolling area .
• Place the paratha disc on the rolling area with the sealed side down. Begin to roll evenly all over without putting pressure.
• Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it.
• Roll the aloo paratha as thin or thick you like without tearing them. I roll mine to 8 to 9 inches.
• Transfer the rolled ones to a dry area. Once you are done with 3 you can begin to fry them.
• Method 3 - With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts. Roll 2 rotis of 6 inches each. Spread the aloo mixture on one of the roti. Wet the edges with little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want.
• Heat a pan or griddle to cook the aloo parathas. The griddle should be hot enough otherwise the parathas will turn hard,
• When the pan is hot, gently transfer a rolled aloo paratha to it.
• With in 2 to 3 mins, you will see bubbles over it. Then flip it to the other side and cook.
• You will see the aloo paratha puffs and cooks well. Drizzle ghee or oil all over and flip it to the other side and cook.
• Smear some ghee on this side as well and press down the edges to cook thoroughly.
• Soon you will see golden to light brown spots on the aloo parathas. Remove to a plate and stack them. This keeps them soft.
• Top aloo paratha with some butter and serve with pickle or yogurt.

ALOO PARATHA (INDIAN POTATO STUFFED FLATBREAD)

Steps:

• Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
• Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
• Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
• Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
• Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
• Cut the dough into 4 pieces with a knife.
• Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.
• Place 1/3 cup of the Filling into the middle of the rolled out dough.
• Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.
• Flatten the ball slightly and shape the flattened disc into a circle using your hands.
• Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.
• Heat 1 tbsp of oil in a non stick fry pan over medium heat.
• Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.
• Turn the Paratha over and cook the other side for 1 minute 30 seconds.
• Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.
• Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
• Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn't need anything on the side.

ALOO PARATHA (POTATO STUFFED TORTILLA)

Steps:

• 1. for the stuffing, mix together mashed potato, salt to taste, butter and pepper and make a somooth filling.
• 2. Now, mix together flour, 2 TBSP oil, 1/2 tsp salt and a pinch of soda or 1/2 tsp baking powder. Once mixed, add water little by little, knead and make a soft dough.
• 3. Divide the dough in 7/8 portions. Take each portion and flatten to some extent to add the potato filling (about 1 full tsp). Pls see the image.
• 4. close all corners properly with the filling and roll out with a rolling pin.
• 5. Fry the paratha in a skillet with just about one tsp oil in each sid in a medium flame. Serve with butter cube. You may have with greek yogurt as well.

ALOO PARATHA

Steps:

• 1. Dough.
• 2. Mix flour, salt ,oil and water together to make soft dough .
• 3. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
• 4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 1hour.
• 5. Filling.
• 6. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
• 7. Once tender, remove them from the water and let them cool down.
• 8. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
• 9. Take skillet put oil let it warm than add mustard seeds,onions,turmeric powder,chopped green chili,salt fry all of them than add mashed potatoes to it .Fry it for 5 min ,garnish with chopped coriander leaves.
• 10. Making paratha.
• 11. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
• 12. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to.
• 13. make a ball. Proceed to make all six balls.
• 14. Let them settle for 3 to 4 minutes before rolling them.
• 15. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
• 16. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
• 17. Place the paratha over the skillet. After a few seconds you will see the.
• 18. paratha change color and puff in different places.
• 19. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
• 20. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
• 21. Serve hot aloo parathas with chutney,sauce,raitha -- of your choice.